World's WORST Stuffing Recipe (2024)

FAQs

Why is stuffing not healthy? ›

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing.

The traditional turkey-day feast, replete with fatty, high-cholesterol, high-fat, and starchy foods like drumsticks, mashed potatoes, gravy and stuffing, is generally anything but heart-healthy.

The United States Department of Agriculture ( USDA ) recommends cooking the stuffing out side of the bird. Bacteria can survive in stuffing that has not reached 165 F, possibly resulting in foodborne illness. Some people feel that stuffing has a better taste and is moister when prepared in the turkey.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

Some people insist that it should be called dressing when it hasn't actually been stuffed inside a bird. But many people insist on one term or the other regardless of how it's prepared or what's in it. The term dressing is most commonly used in the South, but it's popular in pockets throughout the US.

Why is it called dressing in the south? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Stuffing is one of those things that makes Christmas dinner. We love the turkey and the gravy, but it's the aromatic flavours of the stuffing that bring back all those memories of Christmas. So have a look at these stuffing recipes from the likes of Gordon Ramsay and Jacques Pépin.

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

The mayo helps to stabilize the mixture and incorporate more egg into the eggs, making them fluffy. Plus, the extra fat can also make them silkier, and more rich.

Cornstarch. This is our binder! Cornstarch makes a great egg substitute in vegan baked goods. Turns out it's great for making an eggless stuffing as well!

Nutrition Notes

Stuffing is essentially bread, salt, and butter, so it probably comes as no surprise that it isn't the healthiest food served on Thanksgiving.

If the premixed stuffing is uncooked, it is not safe and consumers should not buy the stuffing. If the premixed stuffing is cooked and refrigerated, the stuffing would be safe to buy. At home, reheat it to 165 °F before serving.

Stuffing is a good source of dietary fiber, providing around 3 to 5 grams per serving, which aids in digestion and promotes satiety.

The safety concerns have to do with salmonella and other bacteria, which can come from eggs in the stuffing or from the interior surface of the turkey's cavity. If the bird is removed from the oven before the stuffing reaches 165°F, some bacteria could remain alive and make diners sick.